Caesar Salad Dressing
1 clove garlic, minced
4 anchovy fillets (or 4 tsp of anchovy paste)
1 egg
1 Tbs Dijon mustard
Juice of 1 large or two small lemons
Dash Worcestershire Sauce
1/4 cup freshly grated Parmesan
Pinch salt
Fresh cracked black pepper
1/2 cup extra virgin olive oil
Combine all ingredients but the olive oil and Parmesean in a blender and blend until smooth. With the blender running on the lowest speed, slowly drizzle the olive oil and blend to emulsify. Stir in the cheese, add salt and pepper and taste. Adjust to taste by adding additional lemon or oil, S&P. Refrigerate until use and use within 3 days. Store tightly covered in the refrigerator.
4 anchovy fillets (or 4 tsp of anchovy paste)
1 egg
1 Tbs Dijon mustard
Juice of 1 large or two small lemons
Dash Worcestershire Sauce
1/4 cup freshly grated Parmesan
Pinch salt
Fresh cracked black pepper
1/2 cup extra virgin olive oil
Combine all ingredients but the olive oil and Parmesean in a blender and blend until smooth. With the blender running on the lowest speed, slowly drizzle the olive oil and blend to emulsify. Stir in the cheese, add salt and pepper and taste. Adjust to taste by adding additional lemon or oil, S&P. Refrigerate until use and use within 3 days. Store tightly covered in the refrigerator.
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